#3541 - Strawberry Poke Cake

(by Shirley McNevich)

1 box Duncan Hines supreme white cake mix
1 - 3oz. box strawberry Jell-O
1 cup boiling water
1/2 cup ice cold water
1 - 3oz. box Jell-O white chocolate INSTANT pudding mix
1/3 cup milk
1 - 8oz. Cool Whip (thawed)
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

Prepare the white cake mix in a greased 9 x 13 cake pan according to box directions. Cool the cake for 1 hour. Use a meat fork or a skewer to poke holes all over the cake about 1/2" apart. In a bowl add strawberry Jell-O powder and the boiling water--stir well until dissolved. Add the ice water--stir until mixed. Pour and spread the Jell-O mixture all over the cake so that it soaks down into the holes. Refrigerate the cake until cold. In a bowl add white chocolate pudding mix and the milk--beat until thickened. Add the Cool Whip--stir to mix. Frost the cake with the white chocolate mixture. Arrange the sliced strawberries and blueberries any way you wish over the frosting. Keep refrigerated.

#3034 - White Chocolate Hazelnut Pie

(by Shirley McNevich)

1 1/4 cup cold milk
2 TBSP hazelnut flavored instant coffee creamer powder
2 - 3oz. boxed Jell-O white chocolate instant pudding mix
1 - 8oz. Cool Whip (thawed)
1 ready-made chocolate pie crust
chocolate jimmies (optional)

In a mixer add milk and coffee creamer--beat. Add both boxes of white chocolate pudding powder--beat until thickened. Remove from mixer--add 1/2 of the Cool Whip--stir to mix. Pour the mixture into the chocolate pie crust, then spread the other 1/2 of the Cool Whip over the top. Sprinkle some chocolate jimmies over the whole top of the pie. Refrigerate until cold.

#1206 - White Chocolate Pie

(by Shirley McNevich)

1 1/2 cups cold milk
2 - 3.4oz. boxes Jell-O white chocolate INSTANT pudding
1 - 8oz. Cool Whip (thawed)
1 ready-made chocolate graham cracker crust

In a bowl add milk and both boxes pudding mix--beat with a whisk until it gets thick. Add 1/2 of the Cool Whip to the pudding mixture--beat with a whisk. Pour pudding mixture into the chocolate pie crust. Refrigerate until cold, then top the pie with the rest of the Cool Whip. Refrigerate until cold before cutting.

#841 - Strawberry Cheesecake Bars

(by Shirley McNevich)

9 complete rectangular graham crackers (whole)
2 TBSP white sugar
2 TBSP butter (melted)
1 TBSP water
1 cup strawberry preserves
1 - 3.3oz. box Jell-O white chocolate instant pudding mix
1/4 cup milk
1/2 tsp. vanilla
2 - 8oz. Philadelphia cream cheese
2 cups Cool Whip (thawed)
12 fresh strawberries (cut each in half)

Spray an 8" square cake pan with Pam--set aside. Place the graham crackers in a Ziploc bag and crush them with a rolling pin. In a bowl add crushed crackers, melted butter and water--mix well. Press the graham cracker mixture into the bottom of the greased cake pan. Place the strawberry preserves in a microwave safe cup and heat them in the microwave until runny--pour the heated preserves on top of the graham cracker crust--set aside for 20 minutes or until cooled to room temperature. In a mixer add the milk, vanilla and ONLY 1/3 of the dry pudding mix--NOT the whole box--beat for 1 minute. Add cream cheese--beat until smooth. Remove from mixer and add the Cool Whip to the cream cheese/pudding batter--fold them together using a spoon. Spread the cream cheese mixture on top of the strawberry preserves in the cake pan. Arrange strawberry halves on top. Refrigerate overnight before cutting.